My 1st Pork Butt's Progress.

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grande

Fire Starter
Original poster
Jan 21, 2008
51
10
Lancaster, NY
Well, currently I'm at 179°F. Here is a picture of my pork butt that I took when it was @160°-165°F, just before I wrapped it up. So far all is going well, although I don't think that I'm going to bed any time soon.
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Man, that's a good lookin' butt!
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I bet it ain't just me but seeing pics like that the Q smell kicks in-boy that smells good!looking good.
 
Did 4 last weekend. 19 hours for 2 of them to reach 205º and 27 hours for the larger 2 butts. I have smoked quite a few butts but these were the longest so far. I suggest switching to the oven when they are wrapped at 160º and I use an alarm to let me know when they hit 160º, then you can get some well deserved shut eye.
 
It's 1:50 & I just finished cleaning up after pulling the butt apart. I'm getting together with my mother-in-law (who got me the smoker for Christmas) tomorrow. The only thing that I have left to do will be to make the homemade BBQ sauce. (That can wait until tomorrow.) Personally, I think that the finishing sauce that I got from Jeff will do just fine, but I want to give people the option of "saucing it up".

Good night all!
 
I highly recommend the starnes bbq sauce that you can find by searching this site. Everyone who eats here prefers that on their pulled pork. Another tip is to get/make some cole slaw. So good... Let us know how it turns out!
 
Well, my Boston Butt went over so well for the Superbowl that I ended up with no leftovers.
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I received quite a bit of praise that to all of you. Now I just have to try to feed 40 people this Saturday for my son's 3rd Birthday. I'm thinking 3 Butts & a rack of ABT's. The only problem is that I'm going to have to smoke through the night Friday night to be able to pull it off.
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Grande
Do not thank us; you acheived the first and asked for the second. You brought it on !!! You will get through the 2nd just fine though..... Happy to hear the 1st went well.....
 
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